Creamy Tomato Risotto with Basil and Parmesan

Introduction

Risotto is one of the most versatile and delicious dishes out there. Its comforting texture and creamy flavor make it a go-to comfort food for anyone looking for a filling and satisfying meal. This recipe for Creamy Tomato Risotto with Basil and Parmesan is one of my favorites because it combines the rich flavors of tomato, basil, and Parmesan cheese in a perfect balance. The tomato adds a subtle sweetness and acidity, while the basil and Parmesan give the dish a burst of herbal freshness and nutty richness.

Risotto can be tricky to make, but with a bit of patience and practice, you can become an expert. The key to an excellent risotto is using the right rice and adding the liquid slowly, letting it absorb into the rice gradually. Adding the tomato puree at the right time adds an extra layer of flavor and texture to the dish.

Ingredients

• 1/4 cup olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups chicken or vegetable broth
• 1 cup tomato puree
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until soft and translucent, about 5 minutes.
3. Add the Arborio rice and stir to coat with the oil.
4. Add the white wine and stir until it is absorbed by the rice.
5. Add the broth, one ladleful at a time, stirring and letting the rice absorb the liquid before adding more.
6. Add the tomato puree and continue stirring until the rice is cooked through and creamy, about 20 minutes.
7. Stir in the heavy cream, Parmesan cheese, chopped basil, salt, and pepper.
8. Remove the saucepan from the heat and let it rest for a few minutes to thicken.
9. Serve hot, garnished with extra Parmesan cheese and basil leaves.